Main Dishes

Vegetarian Instant-Pot Chili

Name: Vegetarian Instant-Pot Chili
Ingredients: 2 bell peppers, diced; 1 yellow onion, diced; 1 jalapeño, seeded and minced; 4 garlic cloves, minced; 1 tbsp chili powder, ½ tbsp smoked paprika, 1 tsp ground cumin, 1 tsp sea salt; 2½ cups (625 mL) vegetable stock; 1 can (8 oz / 240 mL) diced fire-roasted tomatoes; ½ cup (90 g) quinoa, washed well and soaked 10 minutes; 1 can (15 oz / 540 mL) organic black beans, drained and rinsed; 1 can (15 oz / 540 mL) organic kidney beans, drained and rinsed; 1 cup organic frozen corn, drained and rinsed; Optional toppings: avocado, cilantro, lime juice, tortilla chips, shredded raw cheddar

A quinoa and three-bean chili with fire-roasted tomatoes and warm spices.

MainsInstant PotVegetarianSoups

Method

1
Place peppers, onion, jalapeño, garlic, spices, stock, tomatoes, and drained quinoa into Instant Pot.
2
Lock lid and set valve to Sealing. Pressure cook on High for 8 minutes.
3
Perform a quick release of pressure.
4
Turn off Instant Pot and stir in black beans, kidney beans, and corn.
5
Let stand uncovered for 5–10 minutes to thicken slightly before serving. Adjust salt as needed. Add optional toppings.

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Vegetarian Instant-Pot Chili

Method

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